Rosemary Focaccia



I simply love rosemary. If you do too, this bread is for you!

★★★★★ 1 vote


1 pkg
active dry yeast
1/2 c
+ 2 tablespoons warm water 105-110 degrees
1 3/4 c
all-purpose flour, divided
3/4 tsp
salt, divided
cooking spray
2 Tbsp
fresh rosemary, coarsely chopped
1 Tbsp
olive oil, extra virgin
1/2 tsp
freshly ground black pepper


1Combine yeast and warm water and let stand for 5 minutes.
2Combine yeast mixture, 1 1/2 cups flour and 1/4 teaspoon salt in a large mixing bowl; beat at medium speed until well blended.
3Sprinkle remaining 1/4 cup flour over work surface. Turn dough onto surface and knead until smooth and elastic.
4Place in a bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts until doubled in bluk. (about 1 hour)
5Punch down. Pat dough into an 8 inch circle, about 1/4 inch thick on a parchment lined baking sheet.
6Poke holes in dough at 1 inch intervals with the handle of a wooden spoon.
7Sprinkle dough with remaining 1/2 teaspoon salt and rosemary.
8Drizzle evenly with olive oil and sprinkle with pepper.
9Bake at 450 for 15 minutes or until golden. Cut focaccia into 8 wedges.

About this Recipe

Course/Dish: Savory Breads, Flatbreads
Other Tag: Quick & Easy